Thursday, July 5, 2012

Roasted Fennel

2 fennel bulbs (thick base of stalk), bulbs halved lengthwise, then cut lengthwise in 1 inch pieces
Olive oil
Balsamic vinegar
1.     Preheat oven to 400 degrees F
2.     Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line the baking dish with aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to carmelize.

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